Cauliflower Mushroom “Risotto”

A healthy low-carb take on a regular mushroom risotto, this cauliflower based, grain-free version is similar in taste and super delicious!

My husband LOVES risotto. I have a few risotto dishes that I make on a regular basis depending on the season. I will make a green asparagus risotto in the spring, a butternut risotto in the fall and a mushroom one whenever we feel like it. Mushroom is probably the firm family favorite and I truly love it. It’s actually so simple to make a good risotto – all you need is time and patience!

But you are not here to learn how to make risotto! You came here because the base for this risotto is cauliflower rice! I’ll be honest, a few years ago I did not know about cauliflower rice. Like, if anyone had told me about it, I would have assumed it’s rice with cauliflower in it. But no! If you’re not on the cauliflower rice train, get right on and meet the best ingredient for low carb cooking!

Cauliflower rice is seriously one of my biggest obsessions. The annoying part is that you can only get frozen cauliflower rice in ONE store here which is a bit of a drive. So we take a ride out there maybe once a month and I feel almost an entire drawer in my freezer with it. Yup, I know. Full on cauli rice fan here! I know you can theoretically rice it yourself but honestly, who’s got the time? Which brand is your favorite and is it very accessible where you live?

So on a low-carb day (or week), this cauliflower rice based mushroom “risotto” is the best alternative! Is it as creamy and cheesy buttery? I’ll be quite honest, no it is not. It can’t really get as creamy because risotto rice has a certain kind of starch that cauliflower just doesn’t. But is it delicious nevertheless? For sure! Depending on your liking, you can add more butter and/ or cheese to make it more cheesy or buttery too! I only added a teaspoon of butter although I did sort of make up for that with lots of freshly grated parmesan cheese. Parmesan is life!

Another advantage of this dish is that it’s so much faster than a regular risotto! Instead of standing patiently next to the risotto while stirring and adding liquid ever so often, this version kind of cooks itself. Of course, you do have to keep an eye on it but it’s definitely much more low maintenance.

Will you make this for dinner soon? Or how about my Green Asparagus Risotto?

Difficulty: Beginner Prep Time 15 mins Cook Time 15 mins Total Time 30 mins
Servings: 1


A healthy low-carb take on a regular mushroom risotto, this cauliflower based, grain-free version is similar in taste and super delicious!



  1. Clean and slice the cremini mushrooms. 

    Heat up the olive oil in a pan at medium heat. Add the mushrooms and fry them for ten minutes, only stirring them once or twice. 

  2. Add the frozen cauliflower rice, garlic granules and broth cube. Cover the pan with a lid and fry for 5 more minutes while stirring every now and then. 

  3. When the cauliflower rice is done, add 1/4 of water, butter and the freshly grated parmesan. Stir everything together and serve immediately. Top with fresh basil if desired. Enjoy!

Keywords: mushroom risotto, mushroom, risotto recipe, low carb, grain free, grain free risotto, cauliflower rice, cauliflower risotto, cauliflower based risotto, vegetarian,

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Andrea Epstein in her kitchen

Andrea Epstein

Hi, I'm Andrea, a full-time food blogger, mother of 1 wonderful son, 2 equally wonderful stepsons and wife to a darling husband. I live in Munich, Germany with my family. I loves traveling, sharing new recipes, and spending time with my family.

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